Humpty Dumpty x7

I'm not sure if this was a late April Fool's joke, or an early Easter activity, but today Brett decided to surprise me with a little mess in the kitchen. I was busy preparing his breakfast and had stepped away from the open fridge for a moment, when I heard some rustling around and then, CRACK-CRACK-CRACK. Looking over my shoulder, what did I see but the little stinker surrounded by broken eggs, all over the floor! I was able to salvadge four of them in a tupperware, but three more had just splatted all over the place. In order to clean up the mess, I plopped Brett in his high chair with some bananas and milk. By the time I'd finished mopping up the floor, he had emptied half his sippy cup of milk all over the high chair and floor. Aaaack!

Later, he found his way into my makeup drawer and drew on his own face with eyeliner. Thankfully, none managed to get anywhere else.

Umm, I thought we still had 9 months to go until the terrible twos! Hello?!?

The evidence.

What I slaved away to make for his breakfast...chocolate-peanut-butter-banana-bread. I guess he must have wanted an omelet instead.

As per Rachelle's request, here is the recipe for this tasty bread. FYI, I HATE banana bread and usually won't go near it...but I also hate to waste those old mushy bananas...so I freeze them and when I have enough, I try to make something at least palateable out of them. This is my favorite recipe so far. The chocolate and peanut butter do a great job complimenting (i.e. disguising) the bananas. It works well as muffins, too!

Ingredients:
2 1/4 cups whole wheat pastry flour

1/2 cup cocoa powder

1/2 cup brown sugar, packed

1T baking powder

3/4t salt

1 1/2 cups mashed ripe bananas (about 3 large)

1 cup skim milk

3/4 cup creamy natural peanut butter w/ salt (I prefer unsweetened)

1t vanilla extract

1 egg

4 oz. dark chocolate chips

Instructions:
1. Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans (or muffin tins).
2. In a large bowl, mix together flour, cocoa, sugar, baking powder, and salt. In a medium bowl, combine mashed bananas, milk, peanut butter, vanilla and egg.
3. Pour the wet mixture into the dry mixture and stir just until combined. Mix in the chocolate chips. If you love chocolate, add more...I only had a partial bag left, so I used about 4 oz.
4. Split evenly between the two pans and bake for 45 to 50 minutes or until a toothpick comes out clean. Even better the next day. Yield: 2 loaves.